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Baked beetroot
20 m active | 1 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 325
  • Fat about 24g
  • Carbohydrates about 19g
  • Protein about 8g
This is needed
This is needed for 4 people
  • 4 raw beetroots
  • 4 sprigs rosemary
  • 4 pieces aluminium foil (approx. 30 x 30 cm each)
  • 2 tsp sea salt
  • 1 tbsp olive oil
  • 50 g walnut kernels
  • 1 organic lemon, use 1/4 of grated zest and 1 tsp of juice
  • 1 tbsp honey
Stuff the beetroot
  • 150 g soft goats' cheese (e.g. Chavroux)
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 pinches salt
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And that's how it's done
And that's how it's done
Place 1 beetroot and 1 sprig of rosemary on a piece of rosemary, drizzle with the oil, season with salt and wrap in the foil. Place on a baking tray with the seal facing upwards.
For approx. 1½ hr. in the centre of an oven preheated to 200°C.
Toast the nuts in a frying pan without any oil until golden brown. Add the honey, lemon zest and juice and toast for about another minute. Remove, spread over a sheet of baking paper and allow to cool.
Stuff the beetroot
Using a knife, make an incision in the top of each beetroot. Press the beetroot together slightly so that they open up. Remove the foil if you like. Stuff the beetroot with the cheese and nuts. Combine the lemon juice and salt. Drizzle over the beetroot.